Spicy Pork Tenderloin with Apples and Sweet Potatoes

Dec 16 2009

Get your protein and veggies in a few minutes with this simple and fresh scramble.

Recipe courtesy of Melanie Boney.

Serves 4

Dietitian's Tip: 

This recipe makes it easier for you to meet your DASH daily servings for fruits, vegetables and lean meat by roasting them all together in a one pot meal.


¾ cup apple cider
¼ cup apple cider vinegar
2 tablespoons maple syrup
¼ teaspoon smoked paprika
1 teaspoon grated fresh ginger or ¼ teaspoon dried ginger
1 teaspoon ground black pepper
2 teaspoons vegetable oil
1 – 12 ounce pork tenderloin
1 large sweet potato- cut into ¼ to ½-inch cubes
1 large apple- cut into ½- inch cubes


Preheat the oven to 375°.

In a medium bowl, combine apple cider, apple cider vinegar, maple syrup, smoked paprika, ginger, and black pepper; set aside.

Heat oil over medium-high heat in a large Dutch oven, or large ovenproof sauté pan with a lid. Once the oil begins to smoke, reduce heat to medium and gently place the pork tenderloins in pan. Cook, turning, until all sides are well browned, about 8 to 12 minutes. Remove pan from the heat.

Place the sweet potatoes around the pork and pour apple cider mixture over the pork tenderloin. Cover and bake for 20 minutes. Roast until instant-read thermometer inserted into the thickest part of the tenderloin registers 145 – 150°.

Turn sweet potatoes and place the apple quarters around the pork. Bake, uncovered for another 5 to 10 minutes, or until tenderloin registers 170°. Remove pork, apples, and sweet potatoes from roasting pan. Let the pork stand for 10 minutes before slicing.

As pork rests, reduce cider mixture to about a ¼ cup. Slice roasted pork into ½ thick medallions, serve with the sweet potatoes and apples, and pour cider reduction over everything on the plate.

Nutrition Information: 

Per Serving: 280 calories, 5 g fat, 1.5 g saturated fat, 40 g carbohydrate, 20 g protein, 240 mg sodium, 4 g fiber, 52 mg calcium, 1000 mg potassium